Pickled Beets and Shredded Carrots

Adapted from Simply in Season, serves 2-4
Date made: 4/20/2011

2 c beets*
1 c carrots, shredded*
1/3 c white wine vinegar
1/3 c brown sugar
1/4 tsp salt
1/4 c beet juice (see below)

Scrub beets and leave on tails and 2-3 in of tops.  Place beets in pot and add water half-way up to beets.  Boil until fork-tender, 20-30 minutes.
Drain and set aside beet juice.  Run cold water over hot beets while sliding off skins with hands, and dice into small pieces.
Combine remaining ingredients except for the carrots into pot.  Add beets and bring to a boil.  Boil for 5 minutes and allow the sugar to dissolve.
Add carrots and allow to cool.  Keep refrigerated.